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This is my new favorite way to make cauliflower! I don't miss it smothered with cheese anymore. I used a frozen bag of cauliflower so I didn't have to braise it as long to cook through (it was gone so fast next time I'll need two bags). Left out the butter, but the olive oil gave it plenty of flavor. Used panko when there was barely any liquid left and sauted till it was crispy and it came out perfect for someone too lazy to toast breadcrumbs! I would never EVER leave the breadcrumbs out!Served with Flank Steak With Garlic, Oregano, Orange and Cumin

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Three Kids Make Me Crazy August 30, 2008

Hi susie cooks, we loved the cauliflower! We did the opposite from your othe reviewers - we didn't use the capers(personal preference) but used the breadcrumbs seasoned with some freshly grated Parmesan. The squeeze of lemon atthe end, just made the dish! Thank you very much for posting, Diane :-)

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Manami November 14, 2006

Awesome flavor. I took Shelly's advice and left out the breadcrumbs. I love capers and didn't want anything to mess with their flavor. Served this with some baked fish and my starving husband who, as a rule, doesn't like vegetables, asked how come I didn't make more. Thanks for posting.

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Jessica S. April 01, 2005

Too many breadcrumbs is the downfall of this recipe. They just overwhelmed the dish. I did very much enjoy the addition of capers as they gave a nice kick to a somewhat bland vegetable but I would severely reduce the amount of breadcrumbs or leave them out all together before I would consider having this dish again.

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*Shelly* March 27, 2005
Braised Cauliflower With Capers & Toasted Bread Crumbs